Actually, “really bad” – even with all the extra e’s – doesn’t do it justice. You’ve probably noticed, but I haven’t posted a thing since JANUARY. That’s much worse than “really bad”.

I’ve been trying to make excuses for myself for my unforgivable hiatus. The lighting wasn’t good. I was away for a few weeks for work and visiting my family. I was busy watching OITNB. None of them are any good, except maybe the lighting one.

Katie should’ve banned me long ago. Luckily, she’s a doll (or maybe she just forgot that I was supposed to be a co-contributor because I disappeared for so long) and I’m still here, so I’ll try to make it up to you.

San Diego was the first stop on our week long trip up the west coast, and while we did stay with friends I only have photos of the dog--sweet, patriotic, popsicle-loving Carrol. Really, we only flew to California to see Carrol.

We spent July 4th doing the typical stuff: knife sharpening lessons, watching the Grateful Dead final final show, or rather listening to it while watching Mad Max. That was weird. We also ate veggie dogs and made cherimoya popsicles. Classic independence day. There was endless Modern Times Oneida thanks to Andrew, until the keg was tapped, and two ripe cherimoyas that Brenda described as some weird banana pineapple strawberry fruit fusion, so naturally we made made popsicles. In the spirit of popsicle week, I've shared the very simple recipe below!

I absolutely love tomato soup but have always been hesitant to make it for fear that I’ll mess it up… That is until now; there’s no way to botch this simple – and healthy! – recipe. The roasted garlic and tomatoes give the soup an extra creamy texture and flavor without any cream or roux. You’ll definitely need to double (or triple) the recipe so you can enjoy it for days.

PS. I’m proud to say this is my first successful soup recipe. And I did it on the first try!

With a freshly picked delivery of peppers and eggplant from Bellair Farms courtesy of my friend + farmer, Charlotte, I realized I was already halfway to making a ratatouille. Just a few more ingredients, a raisin mint couscous salad, sage honey toasted baguette, and a glass bottle of cheap red wine, and the romantic supper wheels were in motion. I chose to roast the pepper and eggplant for an added smokey flavor and to expedite the cooking process.

Earlier this fall, Katie and I were adamant about making donuts. We couldn’t get it out of our heads. So one long weekend when we were all home, Katie, Audrey (who you might remember from the 100 Chocolate Creme Pie Challenge), and I decided to make 3 dozen different types of donuts: Cinnamon Peach, Chocolate-Chocolate Chunk, and Carrot Cake. As you may have noticed, I have a thing for coconut and carrots, so these Carrot Cake Donuts trumped all as my favorite flavor.

I had hoped to get a nice shot of this cake when I arrived at my friends potluck last evening, but alas is was attacked and eaten alongside Wayside fried chicken, borscht soup, and blue cheese fig cookies [a rather impressive spread of treats at this potluck]. While I’m certainly not vegan, I enjoy making baked goods that are, as an added challenge for myself and to make a healthy, universally eatable treat for everyone [not gluten free however, but doable].

The cake, Margaret Fox’s Amazon cake found on Food52, I’ve altered slightly for a rich coffee flavor and is so simple to make. The frosting is a strange invention I concocted out of my desire to put bananas in everything and it is so guilt free you could eat it for breakfast! [but seriously, throw some chia seeds in, soak over night and you have chocolate pudding] As my friend Raf put it at the party “This is the first vegan thing I have ever liked.” photo credit: David Kessel